Many recipes for squash casserole call for yellow squash, but any summer squash will work well. Since yellow squash tends not to grow or store as well, I usually choose zucchini. A mix of the two would be great too! Though more of a side, I would gladly eat this casserole by itself because of how much I love it. My mom made a version of squash casserole almost weekly with the abundant crop from our family garden.
Preheat the oven to 350 and grease an 8 X 8 pan.
Chop into quarter slices:
6 medium squash (2 – 2 1/2 lbs.)
Heat a large pan over medium-high heat and also chop:
1 onion
Saute the onion and squash until the vegetables are tender and remove the pan from the heat.
Mix into the vegetables and stir until well-combined:
1/2 c. Parmesan cheese
1 c. shredded Cheddar cheese
1/2 c. sour cream
1/2 t. pepper
Pour the mixture into the prepared pan and top:
1 c. cracker or breadcrumbs
Bake at 350 for 20 minutes, or until everything is bubbly. Squash casserole goes well with almost any meal.
